Tamago tofu

What to get ready

• Chicken eggs 8
• Dashi broth 640 ml
• Soy sauce 20 ml
• Mirin 20 ml
• Salt 4 g
• Spring onion 40 g

Method

1. 1 Beat the eggs very gently, without creating foam, because air bubbles will make the tofu surface porous.
2. 2 Mix cooled dashi with eggs in a ratio of approximately two parts dashi to one part egg.
3. 3 Filter the mixture through a fine sieve twice to remove all egg strands.
4. 4 Pour into molds, skim off any foam from the surface, then steam over low heat for 15 minutes, slightly ajar to allow steam to escape.
5. 5 Let it cool, then refrigerate for 2 hours. Cut into pieces, drizzle with some cold broth, and sprinkle with chopped scallions.

With an appliance

• Microwave 30 min

  Replace step 4: loosely cover the mold and microwave on low power (300 W) for 10 minutes, then rest for 3 minutes to allow the egg mass to set smoothly; step 5 remains unchanged.